Difference between revisions of "Chocolate"
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Latest revision as of 13:06, 20 February 2013
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1. GENERAL DESCRIPTION:
- 1. General Flowsheet of chocolate production
Figure 1: Flowdiagram for choclate production, Literature: Hirschberg, H.G.: Verfahrenstechnik und Anlagenbau, Chemie, Technik und Wirtschaftlichkeit
- 2. Description of techniques, methods and equipment
For chocolate production cacao paste is blended with additives such as sugar, cocoa butter and milk powder and then grinded in roller mills. In the following process step, which is called conching, the chocolate is kept in a liquid state by frictional heat. Conching produces cocoa and sugar particles smaller than the tongue can detect and the prior uneven and gritty texture of the chocolate becomes more plasticized. During the process the temperature rises slowly which leads to an evaporation of volatile matters. Afterwards the liquid mass is tempered for several hours to get a solid structure. The production process ends with the molding and packaging of chocolate bars and other end products.
- 3. Temperature ranges and other parameters
Table 1: Parameters of the process steps, Literatur: Schuchmann, H., Schuchmann, H.: Lebensmittelverfahrenstechnik
- 4. Benchmark data
2. NEW TECHNOLOGIES:
- a) Changes in the process
- b) Changes in the energy distribution system
- c) Changes in the heat supply system
Reference: Hirschberg, H.G.: Handbuch Verfahrenstechnik und Anlagenbau, Springer Verlag, Berlin Heidelberg 1999
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